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To make Loaded Veggie Baked Ziti, gather these items: - 12 oz ziti pasta - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 1 medium zucchini, diced - 1 medium yellow squash, diced - 1 cup fresh spinach, roughly chopped - 24 oz marinara sauce (store-bought or homemade) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 2 cups ricotta cheese (full-fat for creaminess) - 2 cups shredded mozzarella cheese (plus more for topping) - 1/2 cup freshly grated Parmesan cheese - Fresh basil leaves for garnish (optional but recommended) You can change some ingredients if you need to. Here are a few ideas: - Pasta: Use any short pasta like penne or fusilli. - Ricotta Cheese: Cottage cheese works well if you're in a pinch. - Marinara Sauce: A jar of your favorite pasta sauce will also do. - Vegetables: Try eggplant or mushrooms for a different taste. - Cheese: Swap mozzarella for provolone or gouda for a unique flavor. Loaded Veggie Baked Ziti is hearty and filling. Here’s a rough breakdown per serving: - Calories: About 450-500 - Protein: 20-25 grams - Carbohydrates: 50-55 grams - Fat: 20-25 grams - Fiber: 4-6 grams This dish packs in nutrients from veggies and cheese, making it a balanced meal. You get fiber from the veggies and protein from the cheese, making it a great option for everyone. {{ingredient_image_2}} First, you need to make the ziti pasta. Start by preheating your oven to 375°F (190°C). This helps the dish cook evenly later. In a large pot, bring salted water to a boil. Once boiling, add 12 oz of ziti pasta. Cook it according to the package directions until it is al dente. This means it should be firm to the bite. After cooking, drain the pasta and set it aside in a large mixing bowl. Now it's time to add flavor with veggies. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 1 medium onion, finely diced, and 3 cloves of minced garlic. Sauté these for about 2-3 minutes. You want the garlic and onion to smell great and the onion to turn translucent. Next, add 1 diced bell pepper, 1 medium diced zucchini, and 1 medium diced yellow squash to the skillet. Sauté these veggies for 5-7 minutes. Stir occasionally until they soften. Finally, add 1 cup of roughly chopped fresh spinach. Cook for 1-2 more minutes until it wilts. Pour in 24 oz of marinara sauce along with 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season the mixture with salt and freshly ground black pepper to taste. Allow it to simmer gently for about 5 minutes. This helps all the flavors mix well together. Now it's time to put everything together. In the large mixing bowl with the cooked ziti, gently fold in the veggie sauce mixture. Add 2 cups of ricotta cheese and stir well until everything is evenly combined. The pasta should be fully coated in that rich veggie sauce. Next, transfer half of this ziti and veggie mix into a greased 9x13 inch baking dish. Spread it out evenly. Sprinkle half of the 2 cups of shredded mozzarella on top. Layer the remaining ziti mixture over this. Finish by adding the rest of the mozzarella and 1/2 cup of grated Parmesan cheese on top. Cover the baking dish tightly with aluminum foil to keep the cheese from burning. Place it in the preheated oven and bake for 25 minutes. After that, carefully remove the foil. Bake for another 10-15 minutes until the cheese is bubbly and golden brown. Once done, let the baked ziti cool for a few minutes. You can garnish it with fresh basil leaves for extra flavor and color. Enjoy! To bake the loaded veggie ziti just right, start with a hot oven. Preheat it to 375°F (190°C). This helps the cheese melt and brown perfectly. Cover the dish with foil for the first half of baking. This keeps the dish moist. Remove the foil for the last 10-15 minutes. This allows the cheese to get that golden crust. Let it cool for a few minutes before serving. This helps the layers set and makes serving easier. For the best ricotta cheese blend, choose full-fat ricotta. It gives a rich, creamy texture. Mix the ricotta with the veggie sauce evenly. This helps each bite be creamy and flavorful. You can also add a splash of heavy cream for extra richness. Blend well until smooth. If you like herbs, add some fresh basil or parsley to the ricotta. This adds a fresh taste and brightens the dish. Herbs and spices are key to making this dish special. Dried basil and oregano work well in the sauce. You can add red pepper flakes for heat. Fresh herbs, like basil or parsley, can be added right before serving. This gives a fresh flavor boost. Always taste as you go. Adjust salt and pepper to your liking. If you want more depth, a splash of balsamic vinegar can enhance the overall flavor. Pro Tips Fresh Herbs: Enhance the flavor by using fresh herbs instead of dried. Add chopped fresh basil or parsley just before serving for a burst of freshness. Extra Creaminess: For an even creamier texture, mix in a little cream cheese or sour cream with the ricotta. This adds richness to every bite. Make-Ahead Option: Assemble the dish a day in advance and store it in the refrigerator. Just bake it right before serving for a quick dinner option. Vegetable Variations: Feel free to swap or add your favorite vegetables! Mushrooms, broccoli, or eggplant work beautifully in this dish. {{image_4}} You can make Loaded Veggie Baked Ziti gluten-free by using gluten-free ziti pasta. Many brands offer good options. For a vegan twist, swap ricotta and mozzarella for plant-based cheeses. Nutritional yeast can add a cheesy flavor too. Use vegan marinara to keep it dairy-free. These changes still keep all the taste. Cheese is key in this dish. You can mix different cheeses for a unique taste. Try adding gouda for smokiness or pepper jack for a kick. A blend of cream cheese and mozzarella can make it extra creamy. Always adjust the types of cheese to fit your taste. Using seasonal veggies can change the flavor profile. In spring, add asparagus or peas for freshness. In summer, try using eggplant or heirloom tomatoes. Fall brings great options like butternut squash or kale. Winter can be brightened with carrots or Brussels sprouts. Tailoring your veggies keeps the dish exciting and delicious. To keep your Loaded Veggie Baked Ziti fresh, let it cool first. Once it’s cool, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This way, it stays tasty in the fridge for up to four days. When you’re ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the ziti in an oven-safe dish. Add a splash of marinara sauce to keep it moist. Cover the dish with foil to avoid drying out. Bake for about 20 minutes, or until it's hot all the way through. If you want a crispy top, remove the foil for the last 5 minutes. To freeze your Loaded Veggie Baked Ziti, first let it cool completely. Portion it into freezer-safe containers. Leave some space at the top of each container for expansion. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then, follow the reheating instructions above for a warm, hearty meal. Bake the Loaded Veggie Baked Ziti for 25 minutes covered with foil. After that, remove the foil and bake for another 10 to 15 minutes. This allows the cheese to melt and brown nicely. You want it bubbly and golden for the best texture and flavor. Yes, you can use whole wheat pasta instead of ziti. Whole wheat pasta adds fiber and a nutty taste. Just make sure to adjust the cooking time. Whole wheat pasta often cooks a bit faster than regular pasta. Keep an eye on it so it doesn’t get mushy. You can serve a fresh salad alongside the Loaded Veggie Baked Ziti. A crisp green salad with a light vinaigrette adds a nice contrast. Garlic bread also pairs well and helps soak up the sauce. For a fun twist, try some roasted veggies for extra flavor and color. This post covered the key ingredients, step-by-step instructions, and useful tips for making Loaded Veggie Baked Ziti. We explored substitutions and nutritional info, and discussed variations for gluten-free and vegan options. Proper storage and reheating tips ensure you can enjoy it later. In closing, baked ziti is versatile and fun to make. You can tweak it to fit your taste and needs. Enjoy cooking and sharing this hearty dish!

Loaded Veggie Baked Ziti Delight

A delicious and hearty baked ziti loaded with fresh vegetables and cheeses.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 12 oz ziti pasta
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 cup fresh spinach, roughly chopped
  • 24 oz marinara sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • optional fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) to ensure it’s hot when the ziti is ready for baking.
  • In a large pot, bring salted water to a vigorous boil. Add the ziti pasta and cook according to the package directions until al dente. Drain the pasta and set it aside in a large mixing bowl.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until they become fragrant and the onion is translucent.
  • Incorporate the diced bell pepper, zucchini, and yellow squash into the skillet. Sauté the vegetables for an additional 5-7 minutes, stirring occasionally, until they soften. Add the chopped spinach and continue to cook for another 1-2 minutes, just until wilted.
  • Pour in the marinara sauce followed by the dried basil and oregano. Season the mixture with salt and pepper. Allow it to simmer gently for about 5 minutes, allowing the flavors to meld.
  • In the large mixing bowl with the cooked ziti, gently fold in the veggie sauce mixture and ricotta cheese. Stir well until everything is evenly combined and the pasta is fully coated.
  • Transfer half of the ziti and veggie mixture to a greased 9x13 inch baking dish, spreading it out evenly. Sprinkle half of the shredded mozzarella on top. Layer the remaining ziti mixture over this, followed by the rest of the mozzarella, and finish by sprinkling the grated Parmesan cheese on top.
  • Cover the baking dish tightly with aluminum foil to prevent the cheese from scorching and place it in your preheated oven. Bake for 25 minutes.
  • After 25 minutes, carefully remove the foil and continue baking for another 10-15 minutes, or until the cheese is perfectly bubbly and has turned a delicious golden brown.
  • Allow the baked ziti to cool for a few minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor.

Notes

Serve with a crisp salad and garlic bread for a complete meal.
Keyword baked ziti, comfort food, pasta, vegetarian